CAVOLFIORE GRATINATO CON POMODORO - UN CAMPO DI FIORI A TAVOLA - SANA VELOCE VEGETARIANA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding moisture.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is more shelf-stable and spinach can add freshness.

Preheat the oven to 375°F (190°C).

Chop cauliflower into small florets.

Heat olive oil in a skillet over medium heat.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in cauliflower and red bell pepper; cook until slightly tender, about 5-7 minutes.

Add chopped tomatoes and spinach; cook until spinach wilts, about 2 minutes.

In a bowl, whisk together eggs, milk, parmesan cheese, salt, black pepper, and nutmeg.

Pour egg mixture over the vegetable mixture in the skillet.

Cook on the stovetop for 2-3 minutes until edges begin to set.

Transfer the skillet to the preheated oven; bake until the frittata is set and golden, about 15-20 minutes.

Remove from the oven and let cool for a few minutes.

Garnish with fresh basil before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens